Sautéed Chicken and Rice with Homemade Sofrito

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy chicken thighs cooked in a vibrant sofrito base of onions, peppers, and tomatoes, served over perfectly seasoned rice for a classic Puerto Rican comfort meal. This puerto rican-inspired chicken ready in about 55 minutes pairs skin-on, bone-in chicken thighs, olive oil, large, finely chopped onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 40 min Serves 4 Puerto Rican cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat 1.5 lbs chicken thighs (skin-on, bone-in) dry with paper towels and season with 1/2 tsp salt and 1/4 tsp black pepper. Heat 1 tbsp olive oil in a large pot over medium-high heat. Add the chicken, skin-side down, and cook for 5-7 minutes until golden brown, then flip and cook for another 3 minutes.
  2. Step 2: Remove the chicken and set aside. Add the remaining 1 tbsp olive oil to the pot. Add 1 finely chopped onion and 2 finely chopped green bell peppers, and sauté for 5 minutes until softened. Add 3 minced garlic cloves and cook for 1 minute until fragrant.
  3. Step 3: Stir in 1/4 cup tomato sauce, 1/2 cup white rice, 1.5 cups chicken broth, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes until the rice is tender and chicken is cooked through.
  4. Step 4: Return the chicken to the pot, cover, and cook for an additional 5 minutes to heat through.

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Frequently asked questions

How long does Sautéed Chicken and Rice with Homemade Sofrito take to make?

Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sautéed Chicken and Rice with Homemade Sofrito?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Sautéed Chicken and Rice with Homemade Sofrito?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sautéed Chicken and Rice with Homemade Sofrito for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Sautéed Chicken and Rice with Homemade Sofrito?

Puerto Rican chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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